Remove roulades from oven; let stand at room temperature 5 minutes. Transfer roulades to cutting board; tent with foil. Place same baking pans over burners on high heat. Add 1 cup broth, 1/2 cup wine, and 1 tablespoon oregano to each pan; boil until liquid in each pan is reduced to 1 cup, scraping up browned bits, about 5 minutes. Discard bones. Season sauce with salt and pepper.

Remove string and skewers from roulades. Cut each into eight slices; transfer to platter. Pour sauce over and serve warm or at room temperature.